Ingredients
1/3 cup butter, sliced
1 1/2 cups chopped yellow onion
2 cloves garlic, minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 (12 oz) cans evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli florets*
1/8 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese, freshly shredded (or more to taste)
2 oz parmesan cheese, freshly & finely shredded
Directions
Melt the butter in a huge skillet over medium heat. Include onions and saute until they start to soften around 4 minutes. Include garlic, flour, and season lightly with salt and pepper at that point cook, blending for 3 minutes.
While whisking, gradually pour in milk (whisk well to smooth).
Cook blend, mixing continually until it starts to thicken at that point fill a moderate cooker alongside chicken, diced broccoli, and thyme.
Spread with top and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.
Put the heat to warm (or off) and mix in the cream, at that point include shredded cheddar and parmesan cheddar and mix. Season it with salt and pepper to taste and serve warm.